GrillinFools
Cedar plank salmon is one of those iconic dishes that almost everyone has had and most people have tried their hand at cooking. The cedar plank is an uber efficient way to get that sultry smoke flavor into some succulent salmon in well under an hour. It even works on a gas grill. But in this case, we did it on a kamado grill. Did I mention that this is a step above the standard recipe in that I went with orange, whiskey cedar plank salmon?
***Editor’s Note ~ This isn’t the first time that we have delved into using whiskey when preparing planked salmon***
Orange, Whiskey Cedar Plank Salmon Ingredients:
- 1 large cedar plank (about 12” x 8”), soaked
- 1/2 cup orange marmalade
- 2 ounces. Irish whiskey
- 2 tablespoons. chopped fresh rosemary (plus a few more sprigs for grilling)
- Zest and juice of one medium Meyer lemon (normal lemons and/or oranges work too)
- 1/4 teaspoon garlic powder
- 1/3 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large salmon fillets (about 8 oz. each)
- Sprigs of fresh rosemary – for garnish
- Slices of Meyer lemon – for garnish
I’ve almost always paired my salmon dishes with fresh rosemary, but to make today’s recipe extra special, I’m adding some orange marmalade, a freshly picked Meyer lemon from the tree in my backyard and some authentic Irish whiskey. Meyer lemons are a hybrid citrus. They’re half lemon, half orange and they have amazing orange aroma and that super sour lemon flavor. I can’t even begin to tell you how delicious this salmon turned out.
I truly wish we could add smells to blog articles, because the heaven that filled my nose while grilling this recipe was absolutely magical!
How long do you soak cedar planks for salmon?
You’ll want to soak your cedar planks in water in the sink for at least an hour. That will allow time for the plank to exude its oils into the salmon before it dries out and begins to smoke. It’s the combo of the two that makes cedar plank salmon so magical. Now that we know how long to soak the plank for, that leads to the next question:
Do you remove skin from salmon before cooking on cedar plank?
I prepped the kamado grill. Target temp in the grill is 400F (I told you this would be quick).
While the grill is warming up, let’s prep the salmon.
Combine all of the ingredients (except the garnish, plank and salmon) and whisk to combine.
Add the salmon to the bowl of orange whiskey marinade to coat each filet completely:
Leave the salmon in the marinade while the grill warms up.
How to Grill Orange, Whiskey Cedar Plank Salmon
Once the grill hits and holds at 400F, place the salmon skin side down, some fresh rosemary sprigs and slices of the lemons on the soaked plank and set on the cooker and close the lid.
The rosemary and lemons will both add flavor to the cook by infusing the wood oils as well as when they cook next to the salmon on the plank.
How long should I grill salmon on a cedar plank?
Cedar plank salmon is cooked at a pretty high temperature and thus doesn’t take much time at all. At 400F in the grill chamber, cook time should be between 12-20 minutes greatly depending on the heat of the fire and size of the salmon filets.
Do you flip salmon on cedar plank?
Salmon on a cedar plank does not need to be flipped over but the lid does need to be closed in order to get the top to cook.
It came out browned and crispy on the outside, super soft and moist on the inside.
Target temp for the salmon is 145F-155F.
There’s really nothing else needed to enjoy this recipe. It’s quick, easy and amazingly delicious.
Well, maybe another pour of the whiskey over some ice would be a good idea. You can never have enough of that!
If you have any questions or comments about the Orange, Whiskey Cedar Plank Salmon, feel free to leave them below or send me an email. You can also check out other content I have done over on my website PhoenixFamilyFoodie
***Editor’s Note ~ Heather is an absolutely phenomenal cook/chef/pitmaster on top of being one of the best bakers on the planet. I don’t say that lightly. I’m not kidding. Get over to her website and check her out. Here’s another recipe that Heather has done for us. She looked at beer can chicken and scoffed, “I can do one better with Wine Can Chicken.”***
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One more question to answer:
Can you reuse cedar planks after cooking salmon?
Yes you can, but it’s not recommended. It depends on how much the plank burns up in the first cook. Generally, speaking, the vast majority of people don’t do this. If you use that plank a second time on a different protein, it’s going to taste like salmon. And the plank is going to smell like salmon until you dispose of it. Grab a new plank rather than reusing the old plank.
Recipe Card
Orange, Whiskey Cedar Plank Salmon
Equipment
- 1 Cedar Plank Approximately 18 inches long, soaked
Ingredients
- ½ cup Orange marmalade
- 2 ounces Irish whiskey
- 2 tablespoons Chopped fresh rosemary
- Zest and juice from one medium Meyer lemon Substitute half a lemon and half an orange
- ¼ teaspoon Garlic powder
- ⅓ teaspoon Onion powder
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 Salmon filets Approximately 8 ounces each
- Sprigs of fresh rosemary
- Slices of Meyer lemon Substitute slices of lemons and oranges
Instructions
- Soak the plank in cold water for an hour
- Light the grill and set it at 400F
- Combine everything but the salmon and the garnish in a mixing bowl and whisk to combine
- Place the salmon in the marinade and coat completely
- Leave the salmon in the orange whiskey marinade until the grill comes up to temp and maintains 400F - adjust vents accordingly
- When the grill is stable at 400F, place the salmon skin side down on the soaked plank with the rosemary and lemons
- Place the planked salmon on the grill for 12-20 minutes until the salmon reaches 145F-155F
- Remove from the cooker and serve
Orange, Whiskey Cedar Plank Salmon
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